ABS CIRCUIT

30 crunches
20 bicycle crunches
30 toe touches
20 reverse crunches
15 side plank hip lifts (R)
30 crunches
15 side plank hip lift (L)
40 Russian twists
30 bicycle crunches 
15 oblique v-ups (R)
20 reverse crunch
15 oblique v-ups (L)
10 leg lifts

Happy Monday

Hey Everyone,

I hope everyone had and amazing weekend! We had crazy weather here in Toronto! So much snow! Anywho I spent my weekend renovating my mini apartment. I painted like a mad women and reupholstered furniture. I have seriously found a new passion! Interior decorating! Below is sneak peak of what I did :)

Have a great day!
F.S.F Blogger xo

Curly Top

Laid Back Friday

Arms

Todays Workout:

3x12 bicep curls
3x12 triceps dips
3x12 hammer curls
3x12 triceps extensions
3x20 push ups
3x12 chest press
3x12 barbell rows

Microwave Omelette

Hey Everyone!

Sorry I've been MIA for the last week but I have been crazy busy with work! Any who since I haven't really had the time to cook I've been obsessed with this microwavable omelets! Super easy! The one in the picture above has 1 egg 3 egg whites, tomatoes, mushrooms, turkey bacon, spinach, garlic powder and pepper. All you do if mix all ingredients throw in a microwavable bowl and cook until egg whites are fully cooked (about 2-3 minutes)

F.S.F Blogger xo

WORKOUT

WORKOUT:

200 HIGH KNEE SKIPPING

30 SEC ONE LEG BURPEE L

1 MIN CHEST PRESS WITH LEG LIFTS (STABILITY BALL BETWEEN LEGS)

30 SEC ONE LEG BURPEE R

200 HIGH KNEE SKIPPING

1 MIN SQUAT JUMPS

1 MIN MOUNTAIN CLIMBERS

REPEAT THIS WORKOUT ROUTINE 3 TIMES WITH 30 SECOND REST IN BETWEEN EACH ROUTINE :)

FASHION FRIDAY

NECKLACE- FOREVER 21
BLAZER- FOREVER 21
PANTS- ZARAS
TOP- H&M
WATCH- GARAGE

BOOTS-LE CHATEAU
BELT- FOREVER 21
CARDIGAN- FOREVER 21

Healthy Chipotle Chicken Sweet Potato Skins

 

 

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 20 minutes

Serving Size: 6 as a side

Ingredients

• 3 medium sweet potatoes
• 3/4 pound (about 2 small) boneless skinless chicken breast
• 1 tbsp. olive oil
• 2 tablespoon fresh lime juice
• 2 cloves garlic, minced or grated
• 3 whole chipotle pepper, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 2 teaspoons chili powder
• salt and pepper
• 2 (half a 10oz bag) cups spinach
• chopped cilantro, for garnish
• Greek yogurt, for serving
• Light Feta cheese

Instructions

1. Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
2. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
3. Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
4. Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with a little of the chipotle mix and bake for 5-10 minutes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with a sprinkle of feta cheese and bake for 5-10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and Greek yogurt if desired.

 

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